Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, brad's bacon jalapeno popper pork chops. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Jalapeno peppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer. Stuffed with flavor, Jalapeno Popper Pork Loin will leave you stuffed and satisfied! Full of protein and taste, this will be a go-to dinner recipe! This stuffed pork loin has the spicy kick of a jalapeno popper with all the goodness you want for dinner!
Brad's bacon jalapeno popper pork chops is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad's bacon jalapeno popper pork chops is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's bacon jalapeno popper pork chops using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad's bacon jalapeno popper pork chops:
- Get 4 (8 oz) pork chops
- Make ready Chile powder and paprika
- Get Sea salt
- Get Touch cayenne powder
- Get Juice of 2 limes
- Get For the topping
- Get 1/2 lb bacon
- Take 8 oz pkg cream cheese
- Get 3 lg jalapenos, deseeded and chopped
- Take 1 1/2 cups shredded Colby Jack cheese plus 1/2 cup
- Make ready 1/4 cup heavy cream
But we found this method resulted in the bacon shrinking and Smaller peppers won't hold enough filling, so search for hefty jalapeños that are slightly larger than your thumb. Jalapeño poppers are one of the easiest, most satisfying party apps. Mix cream cheese with Pepper Jack, stuff it in jalapeños, and wrap it all in bacon. You can also halve the jalapeños and take out the ribs and seeds beforehand.
Steps to make Brad's bacon jalapeno popper pork chops:
- Let cream cheese sit on the counter until it is room temperature.
- Chop bacon. Fry until done but not super crispy. Drain grease and set bacon aside.
- Meanwhile, prepare the pork chops by cutting them widthwise every 1/4 inch. Do not cut all the way through the chop. Similar to the preperation of a Hasselbeck potato. Sprinkle liberally with the spices but lightly with the cayenne. Squeeze the lime juice over the top of the seasoned chops. Marinate uncovered in the fridge about an hour.
- In a large bowl, mix the bacon with the rest of the topping ingredients except the 1 1/2 cup cheese. Place mixture in fridge to chill 15 minutes.
- Arrange chops in a baking dish. Top with toppings. Try to push it down into the cuts that you have made in the pork. Bake uncovered in a 375 degree oven for 30-35 minutes. Until temp of pork reaches 155. Spread remaining 1 1/2 cup cheese over the top and return to oven 7 minutes.
- Remove from oven and tent with foil for 5 minutes. Serve immediately. Enjoy.
Mix cream cheese with Pepper Jack, stuff it in jalapeños, and wrap it all in bacon. You can also halve the jalapeños and take out the ribs and seeds beforehand. Prepare the pork chops for stuffing by inserting a knife mid-thickness opposite the bone of the pork chop. We added extra shredded cheddar cheese, extra jalapeno peppers, and some bacon to our chops! Remove from heat when MEATER alerts you, being sure to rest the pork chops on a cool, clean surface to prevent overcooking.
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